Go Back
–+ servings
A bowl of Italian Penicillin Soup garnished with fresh herbs and vegetables.

Italian Penicillin Soup

A heart-warming Italian soup filled with chicken, fresh vegetables, and lemon, perfect for comforting winter days or colds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

Ingredients
  

Base Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 whole chicken breast, bone-in and skin-on (about 1 pound)
  • 2 leaves bay leaves
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional) Use for extra spice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Garnishes & Finishing Touches

  • Freshly grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Instructions
 

Build the Aromatic Base

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, carrots, and celery, cooking for about 5-7 minutes until vegetables begin to soften.

Stir in the Garlic

  • Add minced garlic and cook for another minute until fragrant.

Add Broth and Chicken

  • Pour in chicken broth and nestle chicken breast into the pot.
  • Add bay leaves, oregano, thyme, and red pepper flakes if using.
  • Bring to a gentle boil, then reduce heat to maintain a steady simmer.

Simmer Until Tender

  • Cover partially and simmer for 25-30 minutes until chicken is cooked through.

Remove and Cool Slightly

  • Remove chicken breast and set aside to cool slightly.

Shred and Season

  • Remove skin and bones from chicken and shred meat into bite-sized pieces.
  • Return shredded chicken to the pot and season broth with salt and pepper to taste.

Cook the Pasta

  • Return shredded chicken to the pot and bring soup to a gentle boil.
  • Add pasta and cook according to package directions until al dente.

Finish with Fresh Elements

  • Remove bay leaves and stir in fresh lemon juice and chopped parsley.
  • Taste and adjust seasoning before serving.

Notes

This soup can be stored in airtight containers in the refrigerator for up to four days. For freezing, use freezer-safe containers and leave some headspace.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g
Keyword Chicken Soup, Comfort Food, Family Recipes, Healthy Soup, Winter Recipes
Tried this recipe?Let us know how it was!